Roasted Turkey with Garlic, Thyme, and Lemon (Including Gravy Recipe)
Author: Amber Husten
Four turkey legs, four thighs, and 2 turkey breasts (around 7 - 8 pounds of turkey).
The following ingredients fit into one 9 x 13 size glass Pyrex roasting pan.
1 cup water
1 cup chopped onion
1 medium lemon sliced
5 - 7 garlic cloves chopped
12 sprigs thyme or savory
1 teaspoon salt
1 teaspoon garlic granules
Drizzle of oil (I use walnut)
Brine turkey parts for 12-18 hours. See notes.
Preheat oven to 400 degrees.
To the bottom of a 9 x 13 glass Pyrex (or other roasting pan of that size) add the onion, garlic, ½ of the thyme, half of the lemon slices, and water. Add either the dark meat or white meat to fit the pan (don't crowd the pan). Drizzle turkey with oil, sprinkle with salt and garlic granules, and add the remaining lemon slices to the top of the turkey. Finish by adding the few final sprigs of thyme. Cover and roast until internal temperature hits at least 165 degrees (170-180 is great). Make sure all turkey juices run clear.
1. For the brine, add enough water to cover all the turkey parts. For every 1 gallon of water, add 2 teaspoons of salt, 2 teaspoons of garlic granules, 2 tablespoons coconut sugar, and 1 tablespoon of apple cider vinegar.
2. For the cooking, add the breasts in first, as they take longer to cook. I give them at least 90 minutes and check. Add the dark meat in slightly later. Keep checking meat and remove when it hits the right temperature.
3. Place all meat in a large bowl and cover while you make the gravy. This method helps the meat stay warm and moist!
Recipe by The Tasty Alternative at https://thetastyalternative.com/2015/11/roasted-turkey-with-garlic-thyme-and-lemon-w-paleo-gravy/